Creamy Pumpkin Pie

why make this recipe

This creamy pumpkin pie is simple and warm. It uses few ingredients and bakes fast. It tastes smooth, sweet, and spiced. You can make it for family meals, holidays, or a quick dessert.

introduction

This recipe makes one 9-inch creamy pumpkin pie. The filling is smooth and set, not cakey. It uses canned pumpkin and sweetened condensed milk so you do not need many bowls. Follow easy steps and you will have a classic pie.

how to make Creamy Pumpkin Pie

Make the crust and filling, bake, cool, and serve. Work in simple steps and check the center to know when it is done.

Ingredients :

• Pumpkin puree — 425 g (about 425 ml)
• Sweetened condensed milk — 396 g (about 396 ml)
• Eggs, 2 large — 100 g (about 100 ml)
• Vanilla extract — 5 ml
• Ground cinnamon — 2.6 g
• Ground ginger — 1.3 g
• Ground nutmeg — 0.6 g
• Salt — 1.5 g
• 9-inch pie crust — about 230 g (ready-made)

Directions :

1. Preheat the oven to 220°C (425°F).
2. In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until well combined.
3. Pour the pumpkin mixture into the pie crust.
4. Bake in the preheated oven for 15 minutes.
5. Reduce the oven temperature to 175°C (350°F) and continue baking for an additional 35–40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
6. Allow to cool before serving. Enjoy your creamy pumpkin pie!

how to serve Creamy Pumpkin Pie

Serve at room temperature or chilled. Add a dollop of whipped cream or a scoop of vanilla ice cream. Cut into 8 slices and serve on plain plates.

how to store Creamy Pumpkin Pie

Cover the cooled pie with plastic wrap or place in an airtight container. Keep in the fridge for up to 4 days. Freeze slices in a sealed container for up to 1 month. Thaw in the fridge before serving.

tips to make Creamy Pumpkin Pie

• Use canned pumpkin puree for a smooth texture.
• Beat the eggs lightly — do not overmix.
• Check the pie at the low-temperature time; small jiggle is fine. The center will firm as it cools.
• If the crust browns too fast, cover edges with foil.
• Let the pie cool fully to finish setting.

variation (if any)

• Add 1–2 tbsp brown sugar for a sweeter filling.
• Use a graham cracker crust instead of a pastry crust.
• Add a pinch of cloves or allspice with the other spices for extra warmth.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes. Cook and puree the pumpkin until smooth. Use the same weight (about 425 g cooked puree).

Q: How do I know the pie is done?
A: The center should not be liquid. A slight jiggle is okay. A toothpick in the center should come out mostly clean.

Q: Can I make this ahead?
A: Yes. You can bake the pie a day ahead and keep it in the fridge. Add whipped cream just before serving.

Q: Can I use low-fat condensed milk?
A: You can try it, but texture and sweetness may change.

Conclusion

This creamy pumpkin pie is easy and tastes like classic autumn dessert. For another clear recipe guide and tips, see Creamy Pumpkin Pie – ShirlGard. For more user reviews and variations, check Creamy Pumpkin Pie Recipe – Allrecipes.

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